Jikon sake from Kiyasho Shuzo in Nabari, Mie: the Zen meaning of 而今, its rice varieties, seasonal releases and how to buy it.

How preservation, Buddhism and the seasons shaped Edomae sushi, shojin ryori and wagashi, plus a 10-minute pre-meal routine.

Discover tofu misozuke, Japan's 800-year-old fermented tofu preserved in miso paste. Learn what it tastes like, its history ...

Himi udon is Toyama's hand-stretched, oil-free udon. Learn its 1751 origins, tenobe process, taste, and where to eat it.

Tatenokawa sake is from a Yamagata brewery making only Junmai Daiginjo since 2010. Its history, 1% Komyo, rice, and how to ...

How to order oden at Japanese convenience stores: 10 common ingredients, simple phrases, prices and diet or allergy tips.

種類・銘柄・造り方・飲み方を紹介します。 日本酒の種類→ 日本酒の銘柄→ 日本酒の産地→ 日本酒の造り方→ 日本酒の飲み方→ 日本の一次資料（日本語）に基づき、日本で執筆しています ...

Dorayaki is a Japanese sweet made by sandwiching anko, or sweet red bean paste, between two soft, round cakes. The cakes contain flour, eggs, sugar, and often honey, giving them a moist texture and ...

Pour a glass of sake and take a sip. Then try to say what you noticed. Most people stall right there, because nobody taught them what to look for. This guide on how to taste sake fixes that gap with ...

Tokyo ramen (東京ラーメン) is one of the city’s best-known old-fashioned soy sauce ramen traditions: clear amber soup, springy wheat noodles, sliced pork, bamboo shoots and green onion. In fact, if you ...